cherry vanilla almond crisp

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Michael and I have found a FANTASTIC market for groceries that has excellent deals on produce. This week, cherries were on sale for $1.59 a pound and I couldn’t help myself.

There I was.

Staring at them.

And there they were.

Staring back at me.

And I may or may not have drooled a little.

And it was a beautiful moment.

This afternoon, I looked fondly at them in the refrigerator and new that we needed to make something delicious with them. I decided to free-form it and make up a recipe for cherry something. My original idea was pie, but lacking shortening for my favorite crust recipe, I decided to go for a crisp. They are hard to mess up, and I need that on my side.

I LOVED pitting cherries by hand. It may sound insane, but it was relaxing and delightful. I felt old-fashioned in some sort of way, and it was wonderful. *sigh*

Cherries and vanilla are a classic pair, and I love love love almond flavoring with cherries (also classic), so instead of choosing between the two, I did what I do best: remain ambivalent and choose both.

It turned out wonderfully! The cherries were sweet without being overpowering and the crisp was perfect with the flavors. I drool over the idea of serving it with homemade vanilla ice cream. *drool*

Stop reading this and just make it.

You’ll thank me.

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Cherry Vanilla Almond Crisp

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Ingredients

Scale

For filling:

  • 4c sweet cherries, washed, pitted, and halved
  • 3 Tbsp sugar
  • 1/2 tsp vanilla
  • 1 tsp almond flavoring
  • 3 Tbsp flour
  • pinch salt

For crisp:

  • 1/2c butter
  • 1/2c flour
  • 1/2c quick oats
  • 1c brown sugar
  • pinch salt

Instructions

  1. In a medium bowl, combine cherries, sugar, vanilla, and almond flavoring. Let sit for a few minutes and add flour and salt. If you want, slightly mash ingredients together with a potato masher. Pour into an 8×8 glass baking dish.
  2. Make crisp topping by combining butter, flour, oats, brown sugar, and salt with a pastry blender until well combined and crumbly. Sprinkle over cherry topping.
  3. Bake at 375 degrees for 40 minutes or until golden and crisped.

 

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